Recipe by Lainey39
This is a yummy salad from Rachael Ray magazine. You can use stale bread and then no toasting is required.
Top Review by twissis
This is a *yummy salad* Lainey! I made a half recipe last nite for 2 of us, used crusty baguette bread, added black olives since I had some I needed to use & also added garlic (a pers pref). I could not get fresh basil & had to use the dry stuff. :-( My only issue here is the amt of olive oil. I used 1/4 cup for a half recipe & found that was plenty for us. Using fresh basil may require more, but 1/4 cup oil per person is too much for me & I wonder if the amt of oil is inflating the nutritional facts for total fat & calories. All that said, we liked this a lot, it will be repeated w/the chgs I made & I hope I will be able to use fresh basil then. Thx for sharing this tasty recipe w/us.
- 1 loaf Italian bread, halved lengthwise and toasted
- 1 cup extra virgin olive oil, plus more for drizzling
- 4 large tomatoes, chopped
- 1 English cucumber, quartered lengthwise and chopped
- 4 ounces deli-sliced salami, cut into thin strips
- 1 cup fresh basil leaf, torn
- 2 tablespoons red wine vinegar
Directions See How It's Made
- In large colander over a bowl or the sink, drizzle 1/2 cup water over the toasted bread to saturate.
- Squeeze the bread with your hands to remove any excess liquid, then crumble into bite-sized pieces.
- Transfer to a large serving bowl and drizzle with 1/2 cup olive oil; season to taste with salt and pepper.
- Add the tomatoes, cucumber and salami to the bread and toss to combine.
- Add the basil and drizzle the red wine vinegar and remaining 1/2 cup olive oil on top.
- Toss and season to taste with salt, pepper and more olive oil.